Recipe - Creamed Tomato Soup

3 tablespoon Butter (to saute with)
2 tablespoon Safflower oil
2 Large onions, chopped
One half teaspoon Thyme, crushed
1 teaspoon Basil
1 ds Salt & pepper
10 Medium ripe tomatoes,
Coarsely chopped
5 tablespoon Tomato paste
1/3 cup Flour
6 cup Chicken broth
1 One half teaspoon Sugar
1 cup Cream
1 cup Milk
2 tablespoon Butter

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally. When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well. Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes. Stir occasionally to
prevent soup from sticking to bottom of pan. Put soup through blender in
small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few
minutes; add remaining butter just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini